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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant. | 2. Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate). | 3. Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler. | 4. Place charred peppers in a bowl covered with plastic wrap and allow to rest. | 5. Remove the roasted garlic from the skins and set aside. | 6. when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE). | 7. remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin. | 8. Put the flesh into a colander or sieve to allow some of the moisture to drain. | 9. Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
garlic	1			4.47	0.9918	0.1908	0.015
tahini paste	2	tablespoons		177.6	6.45	5.22	15.902999999999999
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
poblano pepper	2			-	-	-	-
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.